This is a scone we take on camping and hiking trips because it is a great energy boost at lunch time and doesn't involve taking the stove out.

Yield: 8

Ingredients

3 cups flour
2 tablespoons baking powder
3/4 teaspoon onion powder
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup butter cut into cubes
1 cup full-fat sour cream
2 tablespoons milk + as needed
1/2 cup fresh chives, chopped
1 large egg, beaten for egg wash
2 cups optional ingredinets (cheese, bacon, ham, jalepenos etc)

Directions

1. Preheat the oven to 400 degrees (F) and set a rack on the upper-middle level. Line a large baking sheet with parchment paper and set aside.
2. In the bowl of a food processor combine the flour, baking powder, onion powder, sugar, salt, and pepper
3. Add the butter and combine with the food processor until the mixture is a course meal.
4. In a stand mixer gently stir the sour cream and milk into the flour mixture; the dough will be soft, sticky, and shaggy. Add in optional ingredients (cheese, bacon, ham, jalepenos etc)
5. Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough into a large rectangle approximately 2" inch thick. The dough will look very shaggy - not to worry!
6. Use a small round biscuit cutter to cut out about 8 scones, reshaping the dough as needed and using scraps to form new rounds of dough.
7. Place the scone cut-outs onto the prepared baking sheet, leaving a little space in between each one for slight spreading.
8. Brush each scone with a little beaten egg
9. Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!

Serve with

Eat them straight off the pan like we do... with sunny side up eggs and extra bacon.

Inspired by Baker by Nature